Whenever we go camping we always bring the dutch oven and charcoals for cooking outside. One of our all-time favorites is chili with a cornbread topping. Here is what we do.
We use a 10" dutch oven and for this recipe you need
2 lb Ground beef (lean)
1 c Chopped onion
1 c Chopped green pepper
1 c Sliced celery (optional)
1 (15 oz.) can kidney beans
1 (15 oz.) can pinto beans
2 (16 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
2 cl Garlic, minced
1 tbs Hot Chili powder
1 tbs Cummin
2 tsp Salt
In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain the canned beans, reserving a little of the liquid. Add beans and remaining ingredients. Cover; simmer 1-1 1/2 hours. If desired, stir in some reserved bean liquid.
Meanwhile mix 1 box of Jiffy or similar cornbread mix and gently place on top of the chili while it is cooking. Allow about 1/2 hour or so for it to cook along with the chili.
Chow down
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